| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
May 1992 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Arborio rice |
| 3 |
tb |
White-wine vinegar |
| 1 |
tb |
Fresh lemon juice |
| 1/2 |
c |
Olive oil |
| 1 |
lb |
Cucumber; peeled, seeded, and |
|
|
; chopped |
| 3/4 |
c |
Fresh mint leaves; minced |
|
|
Radishes as an accompaniment if desired |
INSTRUCTIONS
To a kettle of boiling salted water add the rice, stirring, return the
water to a boil, stirring, and boil the rice, stirring occasionally,
for 10 to 12 minutes, or until it is tender. Drain the rice in a
large colander or sieve, rinse it under cold water until it is
cooled, and drain it well. Transfer the rice to a large bowl. The
rice may be cooked 3 days in advance and kept covered and chilled.
In a bowl whisk together the vinegar, the lemon juice, and salt and
pepper to taste, add the oil in a stream, whisking, and whisk the
dressing until it is emulsified. To the rice add the dressing, the
cucumber, and the mint, toss the salad well, and serve it with the
radishes. The salad may be made several hours in advance and kept
covered and chilled.
Serves 6.
Gourmet May 1992
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Converted by MM_Buster v2.0l.
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